October 14, 2013

Bengali Tomato chutney with apricots

Sandesh and rasogolla

Shubho Bijoya everyone. Here is some rosogolla and sandesh that I made during the Durga Puja for you all. How did you celebrate your festive season?

Somehow, the last couple of months have been busy socially. We have had guests, and have hosted dinners and lunches with friends.










Here are couple of pictures from the last dinner and lunch.
Hosting dinner with friends

This was dinner with a friend visiting from India. The menu was keema matar, lobia, fresh cucumber salad, aloo ghobi (from another friend at the dinner), homemade chapatis and jeera rice. Dessert was turkish delight and mochi ice-cream.

Picnic lunch to celebrate puja and fall
Fun at the park The last few days have been gorgeous around here. So yesterday we decided on am impromptu lunch picnic with friends and fun was had at the Nichols Arboretum. We took vegetable fried rice, chicken kebabs, alu bhaja (sauted potatoes), watermelon and banana smoothie and sandesh.






Is there a recipe you have made multiple times and yet you tweak it every so often? It's the tomato chutney recipe for me. I've made it with raisins, dates and yet I am always looking for new combinations just to change it little bit. I've made it with apricots the last few times and want to share it with you.

Tomato chutney with apricots
Nothing says the arrival of the Puja season like tomato chutney. Whether it is Durga Puja, Laxmi Puja, Kali Puja, or Saraswati Puja, or any other celebration, tomato chutney adds the sweetness to the khichudi. I have blogged about the tomato and date chutney before, and this is my new favorite. The apricots add the chewiness to the chutney and it tastes great with khichudi or even as a spread on sandwiches or a side with any other meal.

Ingredients:
4-5 medium ripe tomatoes
7-8 apricots (chopped)
1 dry red chilli
1/2 tspoon mustard seeds
2 bay leaves
1 tbpoon cooking oil
2 tbspoon brown sugar

Method:
Heat oil in a pan and temper it with mustard seeds, bay leaves and red chilli.

Add the tomatoes and apricots cook it with closed lid on medium-low heat till the water from the tomatoes becomes less.
Tomato chutney with apricots
Add  suhar cook it for another 3-4 minutes. It becomes a thick mix and everything blends together.

Serve it warm or cold.

4 comments:

  1. Seems you had a wonderful celebration with delicious foods.. Omg apricots in chutney,am loving it.

    ReplyDelete
  2. And that display is so inviting ...dekhe khide pache :-)...tomato chutney je bhabhe he banao na keno, khete bhalo he lagey..shubho Bijoya to you and your lovely family Mandira..hugs and smiles

    ReplyDelete
  3. Wonderful twist to the tomato chutney, looks too good..

    ReplyDelete
  4. Tomato chutney ta ki darun dekhte hoyechee...ja bolecho khichuri diye papor bhaja ar tomato chutney darun lage....amar dekhei khete ichee korchee :-)

    ReplyDelete

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